Happy New Year! Check out In Defense of Food and BRUNCH at LHC

Happy New Year

What are your resolutions this year? While the New Year often marks a time of new beginnings, we are aware also that each day and each moment brings an opportunity.  In this year, we hope you consider adding more local food to your diet. It’s an easy way to support your region, your farmers and to eat some of the best food.  We look forward to another year with our customers and another opportunity to showcase the region’s finest meats, cheeses, produce, eggs, milk, breads, beers, spirits and dry goods.

IN DEFENSE OF FOOD

Unsure how to start? Check out Michael Pollan’s new documentary called In Defense of Food.  Well worth the watch.  It was a great reminder to me and it could help you start/re-start some “good eating” food habits. Here’s a hint—Eat REAL FOOD.  He’ll explain what that is.

http://www.pbs.org/show/in-defense-of-food/

Time for BRUNCH

You have four weeks left to enjoy our SATURDAY BRUNCH POP-UP SERIES at Local Harvest Cafe. We had a wonderful first brunch and look forward to serving you this Saturday and all Saturdays in January from 10-2:00p.m.  When you’re done, come down to the store and pick up items for dinner.

CLASSES

DIY Kombucha January 29, 2016  6:30-8:00 Cost: $15 in advance, $20 day of Where: LHC, 3137 MorganFord Road, 63116 Joseph Crawford gives you the ins and outs of making your own Kombucha. Joseph covers how to get started, materials and how to do a second ferment.  A great class to kick off the new year and promote a healthy tummy. Register by calling 314.865.5260 or sign up in store. Payment due at time of registration.

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Open Christmas

Hello Fine People! It is true…We are
OPEN DECEMBER 25, 10-2coffee and chocolate

NOTE:
It is a funny thing being a boss sometimes–especially at Local Harvest. We have an environment that invites feedback and input from staff. I (Maddie), have never wanted to be open on Christmas. I figured closing at least one day a year would be good. : ) But in 2014, Anne Tkach, told me she wanted to open the store. I told her no….take the day off. She opened the store. : ) I wasn’t mad. This year, I heard from another employee that she wanted to work on Christmas Day. She asked me to let her work. Please…., Please….So, we are open 10-2:00. I like the idea of availability for people. We love being there for folks who need a last minute item. Would they make it if we weren’t open–of course. But it feels good. At Local Harvest, no one is EVER forced to work a holiday. If anything, it’s them forcing me.

TO a WONDERFUL year ahead for everyone.

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Pop-Up with Firecracker Press and Lunch at LHC

Join us Dec. 12 for our first Print League Pop-Up.

printleague

Event held at Local Harvest Café
3137 Morgan Ford
11:00-2:00

Bring your t-shirts, hoodies, tanks, totes, dresses and get a free Local Harvest Grocery Silk Screen. Pick up an awesome Firecracker Press poster or cards, and EAT LUNCH from our pop up menu!

TACOS
BAHN MIS
VEGAN NACHOS
VEGAN CHILI
SPIKED HOT CHOCOLATE (and regular!)

 

 

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Open THANKSGIVING DAY 9 a.m. – 2 p.m.

Just a reminder that Local Harvest Grocery is open Thanksgiving Day from 9a.m. until 2 p.m.

Drop in for that last minute bottle of wine, dozen eggs, onion, celery, an already prepared side dish, pie, milk, coffee……

We are here for you!

Happy Thanksgiving!

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Dine with us onThanksgiving and Local Turkeys

turkeysrangingWhether you’re cooking your Thanksgiving meal at home, want to dine-out, or want to simply reheat your meal, we’ve got you covered!

Are you cooking the meal yourself? Then you should definitely reserve a Buttonwood Farms pasture-raised turkey for your centerpiece! You can call us at 314-865-5260 or place your order online:

Reserve a 14-20lb turkey: http://mkt.com/local-harvest/turkey-lb-range-lb
Reserve a 20lb+ turkey: http://mkt.com/local-harvest/turkey-lbs-and-up-lb

Don’t want to cook? We’ve got you covered! You can dine with us in our cafe on Thanksgiving.

Join us on Thanksgiving Day for a locally-sourced meal with sustainably-raised turkey from Buttonwood Farms, and delicious sides including cranberry-cornbread stuffing, roasted fresh root vegetables, mashed potatoes with mushroom gravy, Brussels sprouts, local baked-goods, scrumptious pies, and more. The meal includes entree, sides, dessert, and coffee and tea. Price is $30 for adults and $20 for children 12 and under. Balance due on the day of for adults is $20. Balance due on the day of for children 12 and under is $10. Wine available ($15 for two glasses) and beer available ($10 for two local, seasonal brews). Total does not include tax and gratuity.

Where
Local Harvest Cafe – 3137 Morgan Ford Road Saint Louis, MO 63116

Sign up here: http://www.eventbrite.com/e/thanksgiving-supper-tickets-194…

Want to have a leisurely day and simply reheat your Thanksgiving meal? Order your meal now and pick it up the day before Thanksgiving: http://mkt.com/local-harvest/thanksgiving-dinner

Whatever you do, have a great Thanksgiving!

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Turkey reservation, bulk spices and DIY classes!

buttonwood farmsTURKEY TIME
RESERVE YOUR THANKSGIVING BIRD NOW!
$4.29lb
$10 deposit to secure your bird
Pick up time is TBD but usually it is the Tuesday before Thanksgiving.
This year we are again offering fresh, local, broad-breasted white turkeys from Buttonwood Farms in California, MO.
Weight range is a bit more variable this year.
Hens 14-20lb range (usually around 18lb)
Toms 20lbs and up (average around 23lb)

The turkeys are processed right before delivery and are delivered fresh. Our farmer does his best to keep the turkeys in the preferred weight ranges for customers, but unlike CAFO (confined animal feeding operations) turkeys, Buttonwood Turkeys are free ranging and are therefore foraging, exercising and eating feed.

BULK TEAS AND SPICES
Through Oct. 22nd, our bulk teas and spices are 10% off if you bring your own container or bags for refills.

The WHY and WHAT OF OUR BULK SPICES?
We are building up our selection of Bulk Spices so that we can offer our customers fresh and affordable organic spices. Look here for our spice selection as we will be limited our already packaged varieties.

1. Buy what you need. How many partially used bottles of spices do you have on your shelf that date back a couple of years? Spices lose their potency and flavor fairly quickly. Buy what you need when you need it and you’ll notice a difference in the flavor of your foods.
2. Buying in bulk saves money. Trying a new recipe or cooking food from another region of the world often means introducing a new spice. Buying only what you need for your recipe means you can try a new spice without the commitment of a full bottle.
3. Our bulk spice section is filled with lots of wonderful smells and flavors. Pick up curry powder, turmeric, cocoa powder, cinnamon, five spice, lavender, ginger and more. Your feline buddies will love the CATNIP.
4. OUR BULK TEA section is a perfect way to try a new tea. Our section features teas such as Kukicha Twig Tea, Bancha Leaf Tea, Herbal Chai Tea, Assam Tea and others. You can also find raspberry leaf and dried chamomile.

NEW PRODUCTS
Better Life Dryer Sheets –You’ll love the Lavender/Grapefruit scent on these. Use in your drier for an uplifting scent and burst of fresh or place in your linen cabinet to refresh your sheets and towels.
Better Life Cleaning Wipes—don’t let the grime get you down. Better Life Cleaning Wipes will swipe away that dirt and grime with ease.
Wood Hat Spirits—Persimmon Cordial just arrived. This seasonal cordial is a fun addition to your home bar.

CLASSES
DIY KEFIR—WATER VS MILK
October 21, 2015, 6:30—8:00 p.m.
Cost: $15 in advance, $20 day of
Where: LHC, 3137 MorganFord Road, 63116
Join Joseph Crawford for an informative look at Kefir—both water and milk. He will demonstrate the process for making both beverages, discuss the benefits of fermented foods to your body, and share lots of samples.

Register by calling 314.865.5260 or sign up in store. Payment due at time of registration.
*Milk Kefir is similar to yogurt, but is tarter, pourable and is made with “grains” which are actually a bacteria/yeast mixture or culture clumped together with casein (milk proteins) and complex sugars. Milk kefir is known for its probiotic content. Water kefir is made using “water kefir grains” and is a wonderful alternative for people avoiding dairy in their diet.

DIY Body Products
October 28, 2015 6:30-8:00 p.m.
$15 in advance, $20 day of
Where: LHC—3137 Morgan Ford Road, 63116
Join Dave Rodriguez of Dave’s All-Natural, LHG’s best selling deodorant, for an immersion into the world of DIY body products. He will demo the preparation of two NEW products – deep moisturizing body butter and soothing lip balm BEFORE they hit the shelves. Each participant will leave with a FREE sample and recipes to try later. Special discounts for participants on “Dave’s All-Natural” product line including deodorizing underarm cream and tooth powder.

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Healthy Harvest Oils, Cheese Please, Kefir Class

FEATURED PRODUCTS

Healthy Harvest Organic Gourmet Cooking Oil & Non-GMO Sunflower Oil

We love these two oils disturbed through Healthy Harvest…a business with many Missouri ties. The Gourmet Cooking Oil is made using non-GMO, organic soybeans from Missouri and Iowa. This super clean oil is great for light sauté, deep frying (in case you really need some French fries!) and can be used in recipes that call for the all encompassing “vegetable oil.”

The Sunflower Oil is non-GMO and is wonderful for popcorn, salad dressing and also light saute.

AND….ThePRICE on these oils WENT DOWN! That’s correct–DOWN. They now retail at $8.49 and $8.99. And, the bottle is perfect for reuse. Make and store your own salad dressing or use to bottle your own kombucha or other homebrew.

CHEESE PLEASE
If you are a cheese lover, we have wonderful options for gourmet grilled cheese, inviting cheese platters, spreads, snacks for kids or to use for a pop of flavor in your favorite pasta or salad.

cheese

A few of our favorites from our local cheesemakers:
GOAT CHEESE
Herbs de Provence fresh chevre from Baetje Farms (Ste. Genevieve, MO)
Garlic Chive fresh chevre from Goatsbeard Farm (Harrisburg, MO
Suggestions: spread on a piece of crusty baguette, use in omelets and quiches, crumble in your salads, eat on flatbreads or pizza.
 
RAW MILK CHEESE
Raw Milk Cheddar Cheese from Old Heritage Creamery (Arthur, IL)
Suggestions:Great on sandwiches, with apples, cheese platters and to add more flavor to pasta dishes and soups. This cheese has a very strong flavor and is perfect for people supporting the benefits of raw milk.
 
FOR ADDED FLAVOR OR PLATTERS
Smoked Gouda from Marcoot Jersey Creamery (Greenville, IL)
Vermillion River Blue from Ludwig Farmstead (near Chicago)
Suggestions: fine slivers on crackers or alone, toss the blue cheese with fresh pasta and sausage or cut up some smoked gouda to make extra special mac-n-cheese.

 
ON YOUR SANDWICH
(Well, really, any of the above could also go on your sandwich…..)
Tipsy Cheddar from Marcoot Jersey Creamery (made with Schlafly Pale Ale)
Old Style Cheddar Cheese from Milton Creamery (from Iowa)
 
SNACKS
Cheese curds from Marcoot Jersey Creamery (these are amazing right out of the bag. Plain and herb….a great alternative to “cheese sticks”.)
 
 
CATERING
We are booking holiday parties now. Let us outfit your party with our fully stocked bar and fun, local foods like grass-fed meatballs, chorizo tacos, vegan samosas and beautiful set up. We make your event truly special!
 

PORK SHOP
PORK SHOP dinner is coming……OCTOBER 12, 2015. Salume Beddu takes over the Local Harvest Catering space for a fantastic Nose to Tail dinner. The dinner is held in conjunction with the Salume Beddu PorkShop, a two-day butchery course Sunday, Oct. 11 and Monday, Oct. 12.
Click the link below for more information on the class, dinner and ways to reserve your spot.
http://www.salumebeddu.com/PorkShop.html

 

CLASSES
DIY KEFIR—WATER VS MILK
Date: October 21, 2015, 6:30—8:00 p.m.
Where: LHC, 3137 MorganFord Road, 63116
Cost: $15 in advance, $20 day of
Join Joseph Crawford for an informative look at Kefir—both water and milk. He will demonstrate the process for making both beverages, the benefits of fermented foods to your body, and there will be lots of sampling.
TO REGISTER: 314.865.5260 (payment must be made at time of registration.)
*Milk Kefir is similar to yogurt, but is more tart, pourable and is made with “grains” which are actually a bacteria/yeast mixture or culture clumped together with casein (milk proteins) and complex sugars. Milk kefir is known for its probiotic content. Water kefir is made using “water kefir grains” and is a wonderful alternative for people avoiding dairy in their diet.
 

 

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Grass-fed beef SALE!

GRASS-FED GROUND BEEF SALE $6.99lb
August 24-27

Grass-Fed Ground Beef Sale—Ground beef (all of our beef is 100% grass-fed/grass finished) $6.99lb.
Limit 3

FARMER FEATURE
THREE SPRING FARMS, Perryville, MO    best cow
Question: What happens when you combine two young farmers with one farm-loving Thoracic Surgeon?

Answer: Grass -fed beef and eggs from pastured hens!
Okay, I know that answer wasn’t an easy guess, but we at Local Harvest are pretty happy with it.
Since 2011, this unique team has grown a business that thrives on using sustainable practices to provide high quality grass-fed beef and pastured eggs. Dr. Bryan Meyers of Barnes-Jewish hospital partnered with Andrew and Jacob Bachmann to form Three Spring Farms. This union allows these three to each have a hand in the farming and the marketing. Andrew and Jacob live in Perryville and manage much of the day-to-day operations. With a dedication to sustainable land practices, they move their cattle daily-sometimes twice a day. This system mimics the grazing of wild buffalo herds (in days of yore) that sustained prairies; a process that is good for the animals and good for the land. Dr. Meyers estimates that it takes about 50 days to move the herd of 100 around the entire acreage. By the time the animals return to the starting point, the land is again ready for grazing.

Three Spring Farms raises primarily South Poll cows, which are of smaller stature and typically lighter in color to handle the hot Missouri sun. It takes 24 months to raise a cow to full weight on grass. They have a mostly closed herd which means they have bulls for breeding and maintain their herd from their own heifers.

Why Eat Grass-fed Beef

  1. Higher concentration of Omega 3
  2. People with higher omega-3s are less likely to have high blood pressure.  Omega-3s are formed in the chloroplasts of green leaves and can also be found abundantly in certain nuts, seeds, flaxseeds and walnuts.
  3. Lower fat, and lower calorie
  4. Higher CLA (conjugated linoleic acid) which is thought to be a defense against cancer.
  5. - from eatWild (http://www.eatwild.com/healthbenefits.htm)
  6. Animals are good for the farm. Raised with good practices, “herbivores do not require tillage or annuals and that is why all historically deep soils have been created by them, not by omnivores.” -Joel Salatin,

Check out Joel Salatin’s response to the “Myth of Sustainable Meat.” A great article for discussion and the role that animals can play in farm sustainability.

http://grist.org/sustainable-farming/farmer-responds-to-the-new-york-times-re-sustainable-meat/

Heirloom Tomato Sale $3.49lb
Now-August 27

We’ve lowered our heirloom tomato prices just for you! Take this opportunity to enjoy a nice, juicy heirloom tomato. Heirlooms have a shorter shelf life and are known for their unique flavor profiles.

Serve with Marcoot Creamery fresh Mozzarella—made with milk from their own grass fed dairy herd!

What are heirlooms? 
Heirloom plant species are vegetables, flowers, and fruits grown from seeds that are passed down from generation to generation, says Barbara Richardson, horticulturist with the National Gardening Association. Heirloom seeds are open-pollinated, meaning they rely on natural pollination from insects or the wind. Generally, heirloom plants are grown on a small scale using traditional techniques, and are raised from seeds that are at least 50 years old. Over time, growers save the seeds of their best plants—whether those are the most vigorous, disease resistant, flavorful, or beautiful. With unique shapes, sizes, and colors, heirloom plants often look different from commercial hybrids, which make up the bulk of supermarket fruits and vegetables. Unlike heirlooms, these hybrids are bred to produce uniform-looking and tasting, high-yield crops at low cost. Most seeds from hybrids are sterile and cannot be passed down. Heirlooms have become increasingly popular as organizations like Slow Food and Seed Savers Exchange continue to promote the genetic diversity of plant species (from CHOW blog).
CLASSES           
How to Brew Kombucha
Learn what Kombucha is and how to make your own. We include information about how to do first and second ferments. Come prepared to sample! There will be cultures available for sale at the class at a discount.
August 26th, 6-7:30 p.m.
Local Harvest 3137 Morgan Ford, 63116
$15.00 pre-registration, $20.00 day of (Limited to 25 people).
Call 314.865.5260 to register or register at Local Harvest Grocery (open 8-8 everyday).

 

 

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DIY Ginger Beer and Water Kefir

CLASSES

DIY Ginger Beer and Water Kefir
July 30, 6-7:30, $15.00
Get the inside story on how to grow your own “ginger bug” and make your own water kefir. There will be lots of sampling. Kefir water grains will be available for sale that night.
Sign up by calling 314.865.5260 or come into the store.

Heirloom
Produce is in full flower. 
Peaches, blackberries, squash, broccoli, tomatoes, garlic, onions, lettuces, greens, potatoes, corn….Summer is ON!

 

 

 

 

Peach and Corn Salad
2 ears corn (kernels shaved)
2 peaches sliced
Balsamic vinegar 1 ½ T
Maple syrup-1tsp
Olive oil 3T
¼ lb mixed salad greens
2oz Goat Cheese
Corn—shuck corn and shave kernels off the cob. Use kernels raw or microwave or sauté 3 minutes.
Peaches—slice peaches (leave peel or remove).
Whisk together balsamic, maple syrup and oil. Season to taste with salt and pepper. Toss vinaigrette with greens, corn and peaches. Top with cheese.
 

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Steak Sale and 4 Hands Prussia

Three Spring FarmsSTEAK SALE—Grass-fed/grass-finished

Fire up the grill for this once a summer STEAK SALE (aka the Great Es-Steak Sale)

T-Bone, Sirloin, Porter House, KC, Filet Mignon, and Ribeye steaks are all 10% off through July 2nd!

Our beef is always grass-fed and grass finished. All cattle are grass-fed at some point, but what matters most from a nutrition stand point is what the cattle eat in the “finishing” stage. Our beef farmers consider themselves grass farmers, because the quality of the grasses they eat, lead to the quality of the finished beef.

We carry beef from:

Three Spring Farms, Perryville, MO

Neuner Farms, Westphalia, MO

 

TIPS FOR COOKING GRASS-FED STEAK

Season it:  Coat your steak in a rub like Uncle Joe’s Rub Down or Captain Tony’s Wild Alaskan Rub or make your own with coarse sea salt, cracked pepper and minced garlic.  Rub on both sides and let steak come to room temp.

Coat in oil: Because grass-fed beef is low in fat, you may want to coat your grill or pan with extra virgin olive oil or another light oil for easy browning. Some use oil to coat the beef to prevent the meat from drying out and sticking to the cooking surface.

Sear it: Sear your steak for two minutes on each side over high heat to lock in flavor

Cook it: Lower the heat or move steak away from the flame and cook for about tw0-five minutes on each side to a perfect medium rare (depends on thickness of the steak).  If measuring temperature, remove the steak when temp is at 125-130 degrees.  GRASS FED beef cooks about 30% faster than grain fed beef

Rest it:  Rest your steak for ten minutes after cooking before cutting into it. You might even want to tent aluminum foil over.

NEW PRODUCTS

4 Hands Passion Fruit Prussia  Check out this non-traditional Berliner Weiss style.  Brewed with loads of passion fruit, this beer has a tart finish and is great in the heat of summer.  If you like a little pucker, you’ll love this offering from our friends at 4 Hands Brewing Co, St. Louis, MO.

Sonoma Cider—The Pitchfork  An organic cider from Healdsburg, CA that is brewed with organic U.S. grown apples and flavored with their proprietary pear flavor.  This cider offers a clean hard cider with a creamy pear finish.

Sonoma Cider—The Hatchet  This organic cider emphasizes the apple aromas and essence of apple resulting in a bright and complex fruit flavor.  The Hatchet is a clean, refreshing cider with a very lively finish.     

COMING SOON

We will be offering more classes on fermentation in the coming months. Check the newsletter and website for dates.

 

 

 

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